Revised Nuffield Advanced Chemistry: Food Science

This was one of the six Special Studies to feature in the Revised Nuffield Advanced Chemistry course. Each student was expected to work through one of the studies in about four weeks. The aim was to show students how chemistry is applied in agriculture, industry, and medicine, and to help them to appreciate that the social and economic aspects of science must be considered.

Purposes of the Special Study
1. To introduce students to the chemical aspects of food science, and to explain the nature of food.
2. To illustrate the application of physical and biological sciences to the processing, preservation, and storage of food, and the development of new and improved food products.
3. To provide experimental work to illustrate how science, and chemistry in particular, is applied to food science.

Contents
Chapter 1: Introducing food science
Chapter 2: The nutrients in food
Chapter 3: The quality of food
Chapter 4: Microbial and biochemical changesin food
Chapter 5: Food preservation
Chapter 6: Cereal science
Chapter 7: Food legislation and public health
Chapter 8: World food problems